Buttermilk fried Chicken

Ingredients :

• 1 tsp red chilli powder
• 1 tsp celery seeds
• 1 tsp dried rosemary

• 1/2 tsp black peppercorns
• 1 bay leaf
• 2 cloves garlic finely grated 

• 1/2 small onion finely grated
• 2 cups buttermilk
• 1 tbs salt
• 1 tbs sugar
• 4 whole chicken legs
• 2 cups all-purpose flour
• 2 tsp paprika
• 1/4 tsp black pepper ground
• vegetable oil for frying

Preparation :

• Grind celery seeds, rosemary, peppercorns and bay leaf in a blender or in a mortar & pestle to a powder.
• Add salt, sugar, spice powder, garlic and grated onion to the buttermilk in a big Ziploc bag, and shake well to mix flavours well.
• Add the chicken legs to the bag ad seal. Remove as much air from the bag as possible. Keep in fridge for a few hours, preferably overnight.
• Just before frying the chicken, in another Ziploc bag, mix flour, paprika and black pepper and shake to mix well.
• Remove the chicken from the buttermilk and pat dry using thick paper towels. Dip each chicken leg in the bag with the flour mix and coat well.
• Remove any excess flour. Dip the chicken in buttermilk once again, and then coat with flour mix a second time, for a second coat. Set aside chicken for at least 20 minutes.
• Heat oil in a heavy bottomed pot, and add chicken to the oil. Fry the chicken for 12 – 15 minutes, till it is golden brown on the outside.
• Once chicken is done, remove from oil, and drain excess oil on paper towel. Allow to rest for a few minutes and serve.

Serves 4